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Tuesday, March 26, 2013

Egg Foo Yung

From the kitchen of One Perfect Bite...I'm not sure what triggered my reverie, but the other night, probably because I was not keen on cooking, I started to think about carry-out food. I moved rapidly through the list of possibles and let the Silver Fox name our poison. He wanted Chinese, so he called in our order and left to pick up supper. While nearly all carry-out spots in our town deliver, they will not brave our driveway. Our house is perched on an incline that's a few degrees shy of being a full blown cliff. The driveway is long and narrow and there is no turnaround at it's end. It has its good points. It makes for a great aerobic workout and our only unsolicited visitors are missionaries whose zeal has usually dissipated by the time they reach our door. Fortunately, my guy never seems to mind the pick-up and delivery routine, so I'm not chained to my kitchen sink or stove. As it happens, we both love Chinese junk food. When we were kids, it was the only type of carry out available and we didn't have it often. It became associated with special occasions and I suspect that's why, despite having spent huge amounts of time in Asia, we have never lost our fondness for the most basic of Chinese-American dishes. They were among the first dishes I learned to make when I had a kitchen of my own and I still enjoy testing new recipes that might actually best the best of the old. I can tell you, unequivocally, that the recipe I'm featuring tonight is best of class. It is an adaptation of the egg foo yung that is served at Shun Lee West restaurant in New york City. These Chinese omelets require some chopping but they are not difficult to make. If you deep-fry them, they puff like golden omelets in the hot oil. I know that deep frying is frowned upon these days, so if you prefer, the omelets can be fried in a skillet with much less fat. I switch between the two methods. When I use the frying pan, I pour the omelet mixture into pancake rings to contain and shape them. When I deep fry them, I use a soup ladle to hold the mixture until it is set and can stand on its own. These are delicious and will forever govern how you judge egg foo yung. I really hope you'll try these. They'll have your socks going up and down. Here's how they are made.

Definitely one of my favorite dishes, Mary. My mother used to it all the time. Don't think I have her recipe though. The sauce is the trick, isn't it? It makes or breaks the dish. Can't wait to try your version.

Oh sweet lady, you always tempt me with your gornet dishes..you are a great chef! I love this Egg Foo Yung, thank you for the recipe, now I can make it myself, lol.. Thank you for your sweet and kind comments. Big hugs,FABBY

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